Gourmet Meal

Alice Brown

Experienced and passionate pastry chef with a flair for creative desserts. Adept at crafting delicious treats, utilizing quality ingredients, and maintaining high standards of excellence in culinary artistry.

Rice Pudding

Name: Rice Pudding
Total time: 45 min
Yield: 4
Cuisine: Mundial
Ingredients: 1 ½ cups cooked white rice; 1 ½ cups dairy-free milk; 1/4 cup maple syrup; 2 tsp cornstarch; 1/8 tsp sea salt; 1/2 cup canned light coconut milk; 1 tsp vanilla extract; to taste Cinnamon; to taste Raisins

Rice pudding, a sweet treat has a nostalgic essence that takes us back to our childhood, reminding us of homemade desserts. It's a classic that originates from many different countries, making it a globally beloved dish. This dessert is often seen gracing the tables at family get-togethers, holiday events, or simply as a comforting dish at the end of a weekday meal. What's special about this version is that it's vegan, but still holds on to its classic elements, being creamy and sweet. The main ingredients are cooked white rice, dairy-free milk, light coconut milk and a dash of maple syrup for sweetness.

Dating back centuries, it was a popular dessert among different cultures due to its simplicity and use of commonly available ingredients. The rice integral to the dish serves as a neutral base, allowing it to take on a variety of flavors, making it quite customizable. This specific version of rice pudding is light and dairy-free, making it an excellent choice for those with dietary restrictions.

Calories
250
Time
45
Portions
4
Score
4.00

Ingredients

Main Ingredients

Cooked White Rice 1 ½ cups
Dairy-free Milk 1 ½ cups
Maple Syrup 1/4 cup
Cornstarch 2 tsp
Sea Salt 1/8 tsp
Canned Light Coconut Milk 1/2 cup
Vanilla Extract 1 tsp

For Serving

Cinnamon to taste
Raisins to taste

Preparation

Prepare the Pudding

Prepare your white rice if you don't have it cooked. Set aside.
In a medium saucepan, add the dairy-free milk, maple syrup, cornstarch, and sea salt. Whisk to combine.
Add cooked white rice and and stir.
Heat over medium heat, stirring occasionally for about 15 minutes or until the rice has absorbed most of the liquid but is still slightly runny.

Add Final Ingredients and Serve

Add light coconut milk and vanilla extract, stir constantly for 2-4 minutes until the mixture is thick yet pourable.
Remove from heat and let it cool for a few minutes if serving warm. If not, let it cool completely.
To cool, place into a medium heat-proof bowl, cover the top with parchment paper or plastic wrap to prevent a skin from forming and place in the refrigerator for 30 minutes to 1 hour.
Serve with a sprinkle of cinnamon and raisins, as per preference. The chilled version is highly recommended.

Suggestions

Storage Recommendation

Rice Pudding can be stored in an airtight container in the refrigerator for up to 4-5 days. While it can be frozen, the texture might become grainy and brittle.

Serving Suggestion

Sprinkle some cinnamon and a few raisins just before serving for enhanced flavour. Also, the pudding can be served both warm or cold, but it tends to be more refreshing when chilled, and the flavors seem to mesh better.

Alternative Cooking Method

You can use an Instant Pot for this recipe too. Just add dry rice instead of cooked, along with all the other ingredients. Whisk it well to dissolve the cornstarch and pressure cook on high for 6 minutes.

Let it release pressure naturally for about 15 minutes, then remove the lid and stir. The pudding will continue to thicken as it rests. If desired, you can put it back on 'sauté' for extra thickness.

Frequent Questions

What is a good substitute for maple syrup in this recipe?

Maple syrup acts as a natural sweetener in this recipe. However, if you don't have any on hand or prefer a different flavor, you can replace it with honey or agave syrup. Both have a similar consistency and natural sweetness. Just remember to adjust the amounts as per your taste preference.

Can I use rice milk instead of almond milk?

Absolutely! This recipe is quite flexible when it comes to the choice of dairy-free milk. So almond milk can definitely be replaced with rice milk, oat milk, soy milk or any other dairy-free milk of your choice. It might subtly change the flavor, but should still taste great.

Which type of rice works best for rice pudding?

Jasmine rice is a great choice as it holds its shape well while still being soft. However, if it's not available, you can use other types of white rice. The key is to use rice that won't go too mushy.

Can I add additional toppings or mix-ins to the rice pudding?

Sure! While cinnamon and raisins are the classic add-ins, you can get creative with your toppings. Try adding coconut flakes, nuts like almonds or pistachios, or even fruits like berries or diced mango. You could even sprinkle a bit of nutmeg for a different spice.

Can I make this recipe non-vegan?

Certainly, if dietary restrictions aren't a concern, you can use regular cow's milk instead of dairy-free milk. You could also replace the light coconut milk with heavy cream for a non-vegan, rich and indulgent version of this classic dessert.